Preparation - Melt the 3 tbsp of Ghee/Butter in a pan and roast 1 tbsp of Raisins until they puff up, and remove. Fry the 1 tbsp of Cashewnuts until golden and remove. In the same pan, add the 3 cups of grated Carrots and fry until soft.
Milk - Reduce the 2 cups of Whole Milk on a medium heat to 1 cup. If using 1 cup of Half and Half, heat up before adding it to the carrots. (Use only 1 cup of milk).
Halwa - Add the milk to the grated carrots and cook down until really thick and it begins to come off the sides of the pan (for 10-12 minutes on medium-high heat). Add a pinch of Salt, 1/2 cup of Sugar, 3 powdered Cardamoms, few drops of Rose Water (optional) and Roasted Cashews and Raisins. Stir to combine well and serve warm.
Tip - To thicken the halwa, add ¼ cup lightly toasted cashews (or almonds) and ground to a powder (optional) to the halwa.
Milk - Reduce the 2 cups of Whole Milk on a medium heat to 1 cup. If using 1 cup of Half and Half, heat up before adding it to the carrots. (Use only 1 cup of milk).
Halwa - Add the milk to the grated carrots and cook down until really thick and it begins to come off the sides of the pan (for 10-12 minutes on medium-high heat). Add a pinch of Salt, 1/2 cup of Sugar, 3 powdered Cardamoms, few drops of Rose Water (optional) and Roasted Cashews and Raisins. Stir to combine well and serve warm.
Tip - To thicken the halwa, add ¼ cup lightly toasted cashews (or almonds) and ground to a powder (optional) to the halwa.
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